Blend all ingredients except optional toppings in blender until combined. Pour into prepared pan and sprinkle coconut chips and mini chocolate chips around the edge. Bake approximately one hour or until knife inserted in center comes out clean. Cool. Serve slightly warm or chilled.

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10 Comments

I’ve made this a few times now. Bought coconut sugar before I knew better (and it was fabulous)so this time it’s with cane sugar. Trying in a cupcake form this time since it’s for a fundraiser buffet and I wanted neat individual servings. I will check for doneness sooner

People PLEASE take the time to inform yourselves. Take the time to read Tropical Traditions article on why you should not be supporting the coconut sugar trade. I can’t speak for any of you, but I personally would like to have coconut oil around in the future!!!!!!

Mine is baking right now! This is my first time using coconut flour, and it’s hard to believe only 1/4 cup is used. Thanks Dina for the description. I thought I did something wrong due to how runny it looks.

About the sugar – I recommend using organic evaporated cane sugar or whole cane sugar. Coconut sugar isn’t a sustainable product (read more about that here: http://www.tropicaltraditions.com/coconut_palm_sugar.htm).